Pineapple Upside Down Bundt Cake is a perfect and special way to serve the short and tasty classic dessert. It tastes like the typical specialty of Southern but in a beautiful ring shape that makes bundt cakes such a party showstopper. The slices of pineapple fit perfectly in the tapering. There are a couple of maraschino cherries: they not only add a vivid burst of flavor but also help to hold apple bits as you pour in the batter.
You can use a simple and delicious homemade yellow cake recipe or you can use a boxed cake mix in a pinch just as easily, along with canned pineapples. To replace the fresh fruit you will need one can of pineapples. You may also add some of the liquid (milk or water) to a sweeter, more pineapple cake with a few of the canned juice as a substitute.
(1) Duncan Hines Pineapple Supreme Cake Mix
(5) pineapple slices (no sugar added)
(5) maraschino cherries
(1) Jell-O Vanilla Sugar-free Instant Pudding (powder)
(1) can crushed Pineapples, no added sugar
1 tsp dark brown sugar
Mix the mixture of cake (not made) with the whole can (including juice). Remove the (not prepared) box of Vanilla pudding.
Stir until you have blended.
Put the pineapple rings in the bundt cake pan at the bottom with a cherry at the center of each ring. Sprinkle with a tsp about 5 circles of dark brown sugar.
Stick toothpicks around the edges and middle, to ensure that the pineapple and cherries do not stick to the plastic wrap. Place the pastry and its plate into the cover in plastic after you’ve finished this. Put the pineapple upside-down cake into the refrigerator for up to three days.
Once removed from the oven, let the cake rest for 5 minutes. Then flip the cake upside down onto a cooling rack and leave it to rest for about 5 minutes before removing the pan.
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